Serves8
- Active time:40 min
- Start to finish:1 1/4 hr
June 2008
You can practically live on this salad in sultry weather. It tastes bright and fresh and is satisfying without being heavy.
-
1 1/2
lb
green beans, cut into 1 1/2-inch pieces
-
1 (1-lb)
bag frozen baby lima beans, thawed
-
1 (10 oz)
package frozen black-eyed peas, thawed
-
3/4
cup
fresh lemon juice
-
1 1/4
cups
olive oil
-
1 1/2
bunches large scallions, thinly sliced (1 1/2 cups)
-
Cook green beans in a large pot of boiling salted water (2 Tbsp salt for 6 qt water) just until tender, 5 to 7 minutes. Transfer with a slotted spoon to an ice bath, then drain and pat dry. Add lima beans and black-eyed peas to boiling water and simmer until tender, 16 to 18 minutes. Drain and pat dry.
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While limas and peas simmer, whisk together lemon juice, 1 1/2 tsp salt, and 3/4 tsp pepper in a large bowl, then whisk in oil and scallions.
-
Add lima beans and black-eyed peas while still hot and toss well. Cool 15 minutes, then add green beans, tossing well.
Cooks’ note: Salad can be made 6 hours ahead and chilled. Bring to room temperature before serving.
